Moroccan Grilled Mahi with Char-grilled Veges and Mint Pesto

Moroccan Grilled Mahi with Char-grilled Veges and Mint Pesto

Serves: 4

Ingredients

Master foods Moroccan Seasoning
500g Fish fillets. I used Mahi Mahi. Kingfish and Snapper would work well too.
2 Tbsp olive oil
4 sticks celery, trimmed and sliced into 7cm pieces
6 spring onions, trimmed and cut into 7cm pieces
2 zucchini’s, quartered
200g green beans, trimmed

Pesto
125ml Olive oil
80g fresh mint leaves
1 Tbsp lemon juice
100g feta crumbled (If your not a fan of Feta cheese use Ricotta cheese instead)

Method

  1. Preheat BBQ to a medium heat.
  2. Put all the vegetable into a glass bowl and toss with olive oil to coat.
  3. Place fish on a plate and coat with a little olive oil then sprinkle with Moroccan Seasoning.
  4. Place vegetables onto hot BBQ and cook until tender and charred.
  5. To make the pesto, place the mint, lemon juice and feta into a food processor and blend. Add the olive oil in a thin stream while the motor is running and blend. Season with ground black pepper.
  6. Remove the grilled vegetables cover and keep warm. Place the fish on the hot grill and cook for 3-4 minutes per side or until cooked through but still moist in the center.
  7. When the fish is cooked serve with the charred vegetables and a dollop of pesto. The vegetables are great served hot or at room temperature. ENJOY!
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